Ingredients

Directions

Preheat the oven to 190C and grease or line a muffin tin.

Combine flour, baking powder, salt and lemon zest. Cream the butter and sugar until pale and fluffy, then beat in the egg yolks. Sift the dry mix into the butter and sugar mix in three parts, adding the lemon juice in between. Stir until just combined.

Whip egg whites until stiff, then add 1/2 of the mix to the muffin batter. Carefully fold in the rest of the egg whites, being careful not to knock the air out, and divide between the liners.

Mix the nuts, flour, sugar and nutmeg. Sprinkle evenly over the muffins and bake for 15-20 minutes or until golden on top and tested done. Serve warm, or cooled if you prefer.

You could also add some chopped nuts to the cake batter for a little extra crunch. Recipe makes 12.